“Leeks, cabbage and eggs are my favorite vegetarian fillings, and I won’t get tired of eating them.”
Knead the noodles with warm water, then cover the cage cloth for later use
Chop the cabbage, put it into the cage cloth little by little, squeeze the cabbage water and set aside.
Put the eggs in the oil pan, break them into small pieces, and let them cool for later use.
Chop the leeks, green onion and ginger and set aside.
Put peanut oil and sesame oil and stir well for later use.
Roll out the skin and wrap the pot stickers. It is very simple, just pinch it in the middle to ensure that both sides are open.
Drizzle a little oil on the bottom of the non-stick pan, put them in one by one, and fry on low heat.
If you want to get out of the ice, take a small bowl and put a little flour with water to stir it up, slowly pour it on the paste, and then Cover the pot, and now you can hear the sound of thunder and bah in the pot, which means that the fragrance is also coming out.
Fry for about five or six minutes. If you want to eat very crisp and crispy, you can fry it for a while.